97 HUMANS IN MY IGPOLL SAID THEY WANTED THE RECIPE FOR THIS. SO YOU ALL BETTER MAKE THIS. HAHAHAHA. I did the poll because I was lazy to write the recipe because of the different components and I'm not sure how many will actually make this.
Anyway, I also wanted to say that I really really appreciate and enjoy seeing the tags/credits on ig when somebody uses my recipe. HEHEHEH. At least I know that I'm not writing for ghosts. And because as a food blogger (eeew gross, did i just call myself a food blogger. but idk what else to call myself), the only "reward" is the credit/igshare I get. Sometimes it isn't easy posting recipes when you see replicates of it or people misusing your recipe (e.g. brownie recipe) and selling them to others. ZZZ. Oh wells, at least I hope it is at a reasonable price. OR when I see similar inspired brownies around and I don't get any credit. I mean, I'M NOT EVEN ASKING PPL TO SEND NUDES for my efforts. So a little credit is very very much appreciated. Okay, I also accept nudes if you're very thankful for my recipe. HAHAHAHA.
Okay enough of the rant. This tart has all my favourite flavour pairings, lychee + rose + raspberry + osmanthus! I've really been levelling up with my baked goods these days huh? Probably the only bright side of COVID.
Took me awhile to write this recipe because I've been procrastinating! Hehehe. Anyway entremet always have quite a few components BUT the good thing is you can make most of them in advance and I really suggest you do that so that you don't struggle and die. AND WE ARE NOT IN A MASTERCHEF COMPETITION. PLUS you have to freeze some of these.
And actually, I didn't have any intentions of posting the recipe because I was making this up as I went along. I tasted as I go and adjusted the taste and sweetness accordingly, so these are rough measurements based on my good memory but please do taste as you go and ADJUST.
Some of the steps are available on my igstory/igpost @thebakerslust
LYCHEE RASPBERRY ROSE TART
Makes 6 tarts
The night before
All the lychee syrup from a can of lychee
3 tbsp osmanthus flower
A handful of lychee, peeled
In a small bowl, soak the gelatin in about 50ml of water till it blooms.
In a pot over medium-high heat, heat the lychee syrup, remaining water, osmanthus flower together. Then add in the gelatin water and stir till dissolve.
In a 9 x 13" tray, pour the liquid out into the tray and top it with the peeled lychee. Let cool, clingwrap and chill in the fridge.
Raspberry cream cheese
A handful of frozen raspberries
125g cream cheese, room temperature
80g greek yogurt
1 tbsp lemon juice
30g icing sugar
Using a standmixer, cream cheese and icing sugar till smooth. Add in frozen raspberries, lemon juice and yogurt, mix well.
Place in a piping bag and let chill in fridge.
1.5 tbsp rose water
150ml heavy cream
50g icing sugar
60g greek yogurt
In a mixing bowl, whisk heavy cream and icing sugar till soft peaks
Add in greek yogurt and rose water, mix well.
Pipe into your round mold and freeze. Make sure to pipe well and fill it up such that there's no air cavity, then bang the mold thrice on the countertop to remove air. Using a spatula, in a smearing action going back and forth, flatten the mousse completely. You should have a beautiful flat surface on the mold.
Freeze this until ready to use. (Don't need to defrost before using)
The day itself
180g plain flour
50g almond flour
1 tsp vanilla extract
80g icing sugar
125g salted butter, chilled and diced
1/2 tbsp cold water
In a mixing bowl, use your beautiful hands to combine flour, ground almonds, icing sugar, butter together. Mix till it resembles breadcrumbs.
Mix in egg and water and gently knead till it forms a dough.
Overturn this dough on a large piece of cling wrap, and roughly flatten it with your palms. Cover with another large cling wrap (now the dough is in between 2 clingwrap, this is so you don't make a mess of your counter) and use your roller to flatten it about 3mm thick.
Fridge this for about 10 minutes or until ready to use (it should be slightly malleable for use, i.e. not completely melty soft or hard af).
When ready to bake, preheat oven to 180'c.
Using your mold, cut out the base of the tart. Line the base and then cut out the sides of the tart with a pie cutter. Trim it accordingly to make sure your tart turns out neat, and then blind-bake (using beans/rice/weights) for about 15 minutes.
Remove the baking beans/rice/weights and continue to bake until it becomes golden brown.
Remove from oven and let cool.
1 tbsp Apricot jam
1 tbsp water
Microwave both together for about 20 secs till it becomes liquid.
A handful of pistachios and blitz in your processor/crush it with a mortar and pestle.
Assemble (*steps available on igstory)
Brush the apricot glaze inside out of the tart shells
Cut your prepared osmanthus jelly into small cubes, about 1cm x 1 cm. (DON'T MEASURE PLZ, just use your eyes. I'm only saying the measurements to tell you how small it should be)
Line the base of the tart with some peeled lychee and osmanthus jelly (you don't need to fill it up too much else there's no space for the cream!). Pipe the raspberry cream cheese on top of it and use your spatula to flatten.
Remove your frozen mousse from the mold and place it on top of the cream cheese.
Using a spoon, fill the gaps of the tart and the mousse with pistachio.
Top some of the cubed osmanthus jelly and you're done!
Atas it up with some gold flakes.
GOOD JOB!!! SO TEDIOUS BUT NOT DIFFICULT!